This is a classic Taiwanese recipe that is perfect for an easy and speedy supper. It's called three-cup chicken because traditionally it uses 1 cup of soy sauce, 1 cup of rice wine and 1 cup of toasted sesame oil. I love this dish because it's the perfect mid-week supper. It is a fuss-free recipe for a fabulous family meal that is inexpensive too.

Swap option: To make this a vegan/vegetarian dish use seitan or tofu instead of chicken.

1. Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornstarch. Mix well to coat then set aside.

2. Heat a wok over a high heat until smoking and add the canola oil.

3. Add the ginger slices and fry until crispy and golden, then add the garlic and red chiles and toss for a few seconds to release their aroma.

4. Add the chicken pieces and leave for 10 seconds to sear and color, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for 2-3 minutes on a high heat until the chicken is almost cooked.

5. Add the light soy sauce, rice wine, the toasted sesame oil and sugar and cook for 5 minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately.